The Dishes

Chocolate Coconut Almond Cake {gluten free, dairy free}

Prep time: | Cook time: | Serves 9

  • 150 ml melted (room temperature) coconut oil
  • 50g good-quality cocoa powder (sifted)
  • ½ cup boiling water
  • 2 tsp best vanilla extract
  • 150g ground almonds
  • 1 pinch of salt
  • ½ cup real organic maple syrup (not sugar syrup)
  • 3 large organic free range eggs
  • 2 tbs coconut sugar
  • ½ cup desiccated coconut
  1. Preheat your oven to 180˚C. Grease a 22cm springform tin with a little coconut oil and line the base with baking paper.
  2. Add sifted cocoa and boiling water into a small bowl and combine well.
  3. In a separate medium sized bowl add ground almonds, desiccated coconut, salt and coconut sugar and whisk to combine evenly.
  4. In a large bowl add eggs, maple, vanilla and melted (and cooled) coconut oil and whisk for a couple of minutes or until mixture thickens up slightly.
  5. Add the cooled liquid cocoa to the egg mix and using a large spoon gently combine. Add the almond mixture at this point and again carefully combine.
  6. Pour mixture into prepared cake tin and bake for approx 45 mins or until the centre is firm to the touch.
  7. Leave to cool completely on a cooling rack.
  8. Serving suggestions: Sift a little extra cocoa and desiccated coconut over the top and serve with a berry coulis (cooked down blueberry’s with a tablespoon of coconut sugar – It’s delicious!)
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